Pork Kabobs with Mustard-Bourbon Glaze

1 boneless pork loin roast (1 to 1-1/4 pounds)
Salt and black pepper
3 tablespoons Dijon mustard
3 tablespoons bourbon
1/4 cup soy sauce
1/4 cup firmly packed brown sugar
1 tablespoon Worcestershire sauce

Cut pork into 1 inch cubes. Season with salt and pepper. Combine mustard, bourbon, soy sauce, brown sugar and Worcestershire sauce in a shallow glass dish or large heavy plastic bag. Add pork and coat with marinade. Cover dish or close bag. Marinate in refrigerator up to 4 hours. Remove pork from marinade. Discard marinade. Thread pork onto metal or bamboo skewers. (Soak bamboo skewers in water for at least 20 minutes to prevent burning.)

Oil the hot grid to help prevent sticking. Grill pork, on a covered grill over medium heat 8 to 12 minutes until pork is cooked through, turning once. Pork should be juicy and slightly pink in the center. Makes 4 servings